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Title: Delicate Indian Pudding > Cousin H. Ridout
Categories: Corn Pudding History Native
Yield: 1 Servings
| 4 | c | Milk |
| 3 | tb | Cornmeal |
| 1/4 | ts | Salt |
| 1/2 | c | Molasses |
| 3 | Eggs | |
| 1/2 | c | Cold water |
| 1/4 | ts | Ground cloves |
| 1 | tb | Cinnamon |
| 1/4 | ts | Nutmeg. |
Scald milk in top of a double-boiler. Stir in cornmeal gradually, then salt and molasses and cook for 1/2 hour. Remove from fire and pour into pudding dish. When nearly cold, stir in well beaten eggs and cold water, then the spices.
Bake slowly for 2 hours in a 275:F oven. Serve warm or cold with vanilla ice cream.
(attributed to: Cousin H. Ridout's receipt, revised; Loockerman Book, 1835)